HOME > Chowhound > Home Cooking >



I have some very ripe bananas. If I mash them and then freeze, will they be usable (thawed, of course) for banana bread?

Thanks so much for your help.

  1. Click to Upload a photo (10 MB limit)
  1. I just freeze them in their skin. Thaw them on the counter and then peel and mash. The will be very soft and kind of gross looking, but work perfectly for banana bread.

      1. Don't bother mashing. As waver said, just freeze in their skin. They'll defrost mushy.

        1. Yes, freeze them in the skins. When you do that the skins will turn black. But not to worry -- the fruit inside is just fine.

          1. Thanks, everyone. Your advice is greatly appreciated! Will do as you say.

            1. I have peeled, mashed and portioned them for my recipe, put them in a plastic freezer bag and freeze them. When you are ready to make the bread just thaw them in advance, it does not affect the flavor or texture of the bread. I was able to get a big box from the grocery store at a good price I thought I would try freezing them, it works just fine.

              1 Reply
              1. Yep, another vote for freezing in the skins. You certainly can thaw on the counter but if you're in a rush, put the whole banana in the microwave for 20 seconds or so and voila, ready to be blended into a smoothy or used in banana bread.

                1. Very timely for this thread to be resurrected. I have a freezer full of frozen bananas and just rediscovered a banana bread recipe with oat bran. I've been making it for breakfast with unfrozen bananas. But this will be a good way to draw down my supply of the frozen ones. As soon as this heat wave passes. . . . .

                  1. I find that they exhude a lot of liquid when frozen - what I do is drain them a bit, then, using Greek yogurt for my acid component, I mix the liquid with the yogurt, about half and half.